축산식품의 가공
Research on Consumers Purchasing Characteristics and Satisfaction for Hanwoo Beef
Antioxidant Activities of the Extracts of Herbs Used for Gamhongro-ju
Assessment of Demand and Use of Fresh-Cut Produce in School Foodservice and Restaurant Industries
Monitoring of Pesticide Residues in Domestic Agricultural Products
Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure
Evaluation of Radical Scavenging Activity and Physical Properties of Textured Vegetable Protein Fermented by Solid Culture with Bacillus subtilis HA According to Fermentation Time
Effects of Black Garlic on the Rheological and Functional Properties of Garlic Fermented by Leuconostoc mesenteroides
Fatty Acid Composition and Oxidation of the Lipids in Sweetfish Cultured in Korea
2021년 식품 분야 제도 주요 개선사항
Physicochemical Characteristic of Korean Wheat Semolina
Studies on the Current Status of Nutrition Labeling Recognition and Consumption Pattern of Domestically Processed Meat Products
Dehydration of Opuntia ficus-indica and Aloe vera Slices Using Polyethylene Glycol and Comparison with Other Drying Methods
Color and Texture Changes of Dried Apple Slab After Supercritical Carbon Dioxide Pretreatment
Changes of Fatty Acid Composition and Oxidation Stability of Edible Oils with Frying Number of French Fried Potatoes
Antioxidative Effects of Peanut Sprout Extracts
Characteristics of Alcohol Fermentation of Citrus Fruit Hydrolysates
Comparative Analysis of Price Sensitivity for Using Environmental-Friendly Agricultural Products in University Foodservices Between Jeonnam and Gyeongnam Areas in Korea
Development of Brown Colored Rice Tea with High GABA Content
Changes in Antioxidant and Nitrite Scavenging Activities of Angelica keiskei and Brassica loeracea var. acephala Vegetable Juices Treated with UV Irradiation during Storage
제빵이론 및 실습
The Antioxidant Effect of Hot Water Extract from the Dried Radish (Raphanus sativus L.) with Pressurized Roasting
